Argentine ñoquis with simple tomato sauce

Based on 7 ratings
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Difficulty

Easy 👌
45
min.
Preparation
35
min.
Baking
15
min.
Resting

Ingredients

Servings:-4+
1 kg floury potato
onion
canned whole peeled tomatoes
5 tbsp olive oil
eggs
1 tbsp salt
350 g flour
1 tbsp vegetable oil
1 pinch ground nutmeg
salt
pepper
Parmesan cheese (for serving)
Metric
Imperial

Utensils

  • 2 pots
  • saucepan
  • knife
  • cooking spoon
  • bowl (large)
  • potato masher
  • rubber spatula
  • cutting board
  • fork
  • frying pan

Nutrition per serving

Cal
944
Protein
23 g
Fat
24 g
Carb
161 g
  • Step 1/6

    Add potatoes into a pot with salted boiling water and cook until soft. Drain them and let cool.
    • 1 kg floury potato
    • 1 pot

    Add potatoes into a pot with salted boiling water and cook until soft. Drain them and let cool.

  • Step 2/6

    Peel the onion. Add onion, canned tomatoes, and olive oil to a saucepan over low heat and let simmer for approx. 30 min. uncovered, or until it has thickened up. Stir from time to time and mash up any big pieces of tomatoes with the back of a cooking spoon. Season with salt and pepper.
    • onion
    • canned whole peeled tomatoes
    • 5 tbsp olive oil
    • salt
    • pepper
    • saucepan
    • knife
    • cooking spoon

    Peel the onion. Add onion, canned tomatoes, and olive oil to a saucepan over low heat and let simmer for approx. 30 min. uncovered, or until it has thickened up. Stir from time to time and mash up any big pieces of tomatoes with the back of a cooking spoon. Season with salt and pepper.

  • Step 3/6

    Peel and mash potatoes in a big bowl until smooth. Add eggs, salt, and nutmeg and mix well until combined. Add the flour into batches, mixing in between. As soon as there is almost no flour left, transfer dough to a surface and work with your hands. Dough should be soft but not too sticky. Add more flour as needed.
    • eggs
    • 1 tbsp salt
    • 350 g flour
    • 1 pinch ground nutmeg
    • bowl (large)
    • potato masher
    • rubber spatula

    Peel and mash potatoes in a big bowl until smooth. Add eggs, salt, and nutmeg and mix well until combined. Add the flour into batches, mixing in between. As soon as there is almost no flour left, transfer dough to a surface and work with your hands. Dough should be soft but not too sticky. Add more flour as needed.

  • Step 4/6

    Divide dough into 4 sections. Working with one section at a time, roll into a rope and cut into small pieces. Take each ñoqui and roll it over a fork to create a pattern. Repeat with remaining dough.
    • cutting board
    • fork

    Divide dough into 4 sections. Working with one section at a time, roll into a rope and cut into small pieces. Take each ñoqui and roll it over a fork to create a pattern. Repeat with remaining dough.

  • Step 5/6

    Add ñoqui into a pot with salted boiling water and let simmer until they are floating on the surface. Transfer them to a pan with vegetable oil over medium-high heat to crisp them up and give some color.
    • 1 tbsp vegetable oil
    • pot
    • frying pan

    Add ñoqui into a pot with salted boiling water and let simmer until they are floating on the surface. Transfer them to a pan with vegetable oil over medium-high heat to crisp them up and give some color.

  • Step 6/6

    Remove onion from the tomato sauce and cut it up to serve with the ñoqui. Serve ñoqui with tomato sauce and top off with some grated parmesan cheese. Enjoy!
    • Parmesan cheese (for serving)

    Remove onion from the tomato sauce and cut it up to serve with the ñoqui. Serve ñoqui with tomato sauce and top off with some grated parmesan cheese. Enjoy!